Javvarisi Recipe- Easy Sago & Carrot Stir-Fry Indian Breakfast

Last Updated on 4 months by Neha Deshmukh

Javvarisi Recipe: Easy Sago & Carrot Stir-Fry Indian Breakfast

Hey everyone! If you’re looking for a quick, comforting, and slightly different breakfast option, you have to try this Javvarisi recipe. It’s a South Indian staple, and honestly, it’s been a lifesaver on busy mornings in my house. I first made this when I was trying to find something a little more interesting than the usual poha or upma, and it quickly became a family favorite. It’s light, flavorful, and surprisingly satisfying!

Why You’ll Love This Recipe

This Javvarisi (sago) stir-fry is perfect for when you want something warm and filling without spending hours in the kitchen. It’s ready in under 30 minutes, and the combination of soft sago pearls, crunchy carrots, and a fragrant tempering is just divine. Plus, it’s naturally gluten-free and easily adaptable to be vegan! It’s a fantastic way to start your day, or even enjoy as a light evening snack.

Ingredients

Here’s what you’ll need to whip up this delicious Javvarisi:

• 1 cup Javvarisi / sago (approximately 180g)
• 1 Onion, finely chopped
• 2 tablespoon Carrot, finely chopped (about 30g)
• 4 Green chillies, slit
• 1 teaspoon Ginger, finely chopped
• Salt to taste
• 2 tbsp Oil
• ½ teaspoon Mustard seeds
• 1 teaspoon Urad dal (split black lentils)
• 1 teaspoon Chana dal (split chickpeas)
• 1 Sprig Curry leaves

Ingredient Notes

Let’s talk ingredients! Getting the right sago is key.

• Javvarisi/Sago: You’ll find two main types – small pearl and large pearl sago. Small pearl cooks faster and is perfect for this recipe. You can usually find it at Indian grocery stores, or online. Sago is a great source of carbohydrates for energy, and it’s easily digestible.
• Tempering Spices: The tempering is where all the magic happens! The mustard seeds, urad dal, and chana dal create a beautiful aroma and add a lovely texture. Feel free to adjust the amounts to your liking. Some families also add a pinch of asafoetida (hing) to the tempering for extra flavor – it aids digestion too!
• Carrots: I love the slight sweetness carrots add, but you can easily swap them out for other veggies (more on that later!).
• Green Chillies: Adjust the number of green chillies based on your spice preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, wash the sago thoroughly under cold water. Then, soak it in just enough water to cover it overnight. Trust me, this is important! By morning, the sago will have absorbed all the water and become nice and fluffy.
2. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and chana dal. Let them cook for a minute or so, until they turn golden brown.
3. Next, add the chopped ginger, slit green chillies, and curry leaves. Sauté for about 30 seconds, until fragrant.
4. Add the finely chopped onions and sauté until they become translucent. Then, toss in the chopped carrots and cook for another minute.
5. It’s sago time! Add the soaked sago and sprinkle with salt. Gently mix everything together, making sure the sago is well combined with the spices and veggies.
6. Cover the pan and cook on low heat for 6-8 minutes, stirring every 2 minutes to prevent sticking. This is where patience comes in!
7. Finally, check if the sago pearls are translucent and soft, with a slightly bouncy texture. If they’re still hard, add a splash of water and cook for a couple more minutes. Serve hot with your favorite chutney!

Expert Tips

• Don’t skip the soaking step! It’s crucial for getting the right texture.
• Use a non-stick pan to prevent the sago from sticking.
• Stir frequently during the cooking process to ensure even cooking.
• If the sago starts to dry out, add a tablespoon of water at a time.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Adaptation: Naturally gluten-free!
• Spice Level Adjustment: For a milder flavor, reduce the number of green chillies or remove the seeds. For a spicier kick, add a pinch of red chilli powder to the tempering.
• Festival Adaptations: During Navratri or Vrat (fasting periods), you can skip the onions and garlic for a satvik version.

Serving Suggestions

This Javvarisi is fantastic on its own, but it’s even better with a side of:

• Coconut chutney – a classic pairing!
• Tomato chutney
• Sambar
• A dollop of yogurt (for a cooling effect)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water.

FAQs

What is Javvarisi and where can I find it?

Javvarisi is the Tamil name for sago, which is starch extracted from the pith of sago palm stems. You can find it at most Indian grocery stores or online retailers.

How do I know if the sago is cooked properly?

The sago pearls should be translucent and soft, with a slightly bouncy texture. If they’re still hard, they need a little more cooking time.

Can I use a different vegetable instead of carrots?

Absolutely! Peas, beans, or even finely chopped potatoes would work well.

Is this recipe suitable for a quick breakfast during the week?

Definitely! The overnight soaking is the only prep work, making it super convenient for busy mornings.

How can I adjust the tempering to my preferred taste?

Feel free to experiment with the spices! Add a pinch of asafoetida, cumin seeds, or even a dried red chilli for extra flavor.